Specification of Samuel Carson : purifying and preserving animal substances.

  • Carson, Samuel.
Date:
1855
Catalogue details

Licence: Public Domain Mark

Credit: Specification of Samuel Carson : purifying and preserving animal substances. Source: Wellcome Collection.

    4/12 (page 2)
    Carsons Improvements in Purifying and Preserving Animal Substances. tained in and by tbe following statement thereof, reference being had to the Drawings hereunto annexed, and to the figures and letters marked thereon, that is to say:— My Invention relates,— First, to a mode of injecting pickling or preservative liquids into pieces of 5 meat or animal substances. - Secondly, my Invention relates to a mode of causing pickling or preservative liquids to penetrate more quickly into the meat or animal substances by atmospheric pressure, by means of a vacuum or partial exhaustion being obtained at some part of the piece of meat or animal substance, and any 10 gases in the meat, consequent on partial decomposition, will be removed, and replaced by atmospheric air or preservative materials. Thirdly, my Invention relates to a mode of causing preservative liquids to penetrate more quickly into meat or animal substances by means of pressure produced by centrifugal force. _ ’ ® And, fourthly, my Invention relates to a mode of causing preservative liquids to penetrate more quickly into meat or animal substances by means of - a weight of liquor in motion being suddenly checked or stopped. And in order that my Invention may be fully understood and readily carried into effect, I will proceed to describe the Drawings hereunto annexed. 20 Desceiption of the Deawings. Figures 1 and 2 represents the sections of two apparatus somewhat different from each other, either of which may be used when the preserving liquid is to be forced into a piece of meat or other animal substance requiring to be pre¬ served, such as a tongue. Each apparatus consists of a small syringe, supplied 25 with the desired preservative liquid from a vessel which surrounds it, or other¬ wise suitably in connection with it. In each of the Figures 1 and 2, a is a small synnge 5 5, being the plunger ^ c, the handle for working the plunger, 'ptiese syringes are applied to the vessel c?, as are shewn, and each of the vessels d is supplied with suitable pickling or preservative liquid at the 30 opening e at the upper end, which has a stopper to close it. /,/, are the ways by which the liquid passes from the vessel d into the barrel of the syiinge when the plunger is raised. ^ is a small tube which opens into the lower part of the barrel of the syringe; and, when in use, this small tube is forced into the piece of meat, and the handle of the pump set in motion, by which means 35 the liquid will be forced into and caused to pervade the whole of the piece of meat, and will be seen to pass out from all parts of the surface, when the operation will be complete. In this manner may an ox tongue, 01 a large